Herb Tart with Walnuts
Herb Tart with Walnuts - A healthy and delicious substitute for pizza
Healthy, because
Even smarter
Nutritional values
The dough consists of good fat and a lot of protein, which makes you full. The sauerkraut is rich in vitamin C and contains lactic acid, which makes the cabbage more digestible.
The salad from the rest of the cabbage goes well with it: Slice about 500 grams and pour over a mixture of 125 millilitres of hot vegetable stock, 1 tablespoon of rapeseed oil, 2 tablespoons of mustard and a little vinegar, knead briefly and season with salt and pepper.
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 2 ozs Walnut
- 1 pc Green cabbage (7-8 ounces)
- 7 ozs Sauerkraut
- 5 Tbsps Canola oil
- salt
- peppers
- 7 ozs Sour cream
- 9 ozs Pastry flour (1050 type)
- 1 tsp Baking powder
- 4 ozs cream cheese
- 1 oz mixed fresh Herbs in general (food group) (i.e. basil, parsley, thyme)
Kitchen utensils
Preparation steps
Chop the walnuts coarsely with a large knife. Rinse cabbage and slice into thin strips.
Drain sauerkraut in a sieve and chop. Mix sauerkraut in a large bowl with the cabbage strips, half of the herbs, and 2 tablespoons oil. Season with salt and pepper.
Mix sour cream, flour, baking powder, remaining oil and salt to taste in another large bowl. Add 3 tablespoons water and knead with the dough hook of a hand mixer until smooth.
Cut parchment paper the size of a baking sheet and place paper on the work surface. Divide dough into 2 portions and place 1 portion on the parchment paper. Thinly roll out dough to edges of the paper and transfer paper to the baking sheet.
Spread half of the cream cheese over the dough and top with half of the cabbage and sauerkraut mixture and half of the walnuts. Sprinkle with fresh herbs. Bake in preheated oven at 200°C / 400°F (convection 350°F) on the bottom rack for about 10 minutes. Remove from the baking sheet and allow to cool before serving. Assemble and bake the second tart in the same manner with the remaining ingredients.
